Queso Mexican Chicken and Rice
A cheesy and flavorful dish thats perfect for a cozy family meal! This Mexican-inspired chicken and rice recipe combines tender chicken, hearty beans, and plenty of cheese for a creamy, delicious finish.
Ingredients:
For the Dish:
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, diced
1 onion, diced
1 red bell pepper, diced
1 jalapeño, seeded and diced
2 cloves garlic, minced
1 cup long-grain white rice
1 10-ounce can diced tomatoes with green chilies, undrained
1 15-ounce can black beans, rinsed and drained
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
2 cups chicken broth
1 cup shredded Mexican blend cheese
1/2 cup queso dip
Fresh cilantro, for garnish optional
Lime wedges, for serving optional
Instructions:
Prep the Ingredients:
Start by dicing the chicken, onion, red bell pepper, and jalapeño. Mince the garlic.
Brown the Chicken:
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the diced chicken and cook until browned on all sides. Once done, remove the chicken from the skillet and set it aside.
Sauté the Vegetables:
Using the same skillet, add the diced onion, red bell pepper, jalapeño, and minced garlic. Sauté until the veggies are softened and aromatic.
Toast the Rice:
Add the long-grain white rice to the skillet, stirring frequently until it becomes lightly toasted.
Add the Flavorful Elements:
Stir in the diced tomatoes with green chilies, black beans, chili powder, cumin, salt, and pepper.
Simmer to Perfection:
Return the browned chicken to the skillet and pour in the chicken broth. Bring everything to a boil, then reduce the heat, cover, and let it simmer for 18-20 minutes until the rice is cooked and the liquid is absorbed.
Melt in the Creaminess:
Once the rice is ready, stir in the shredded Mexican blend cheese and queso dip until melted and creamy.
Garnish and Serve:
Top with fresh cilantro and serve with lime wedges for an extra zing.
Prep Time: 15 minutes Total Time: 45 minutes
Servings: 6 servings